Mmm I love little baby dutch potatoes… they are SO creamy and delicious. This meal makes a great breakfast or side dish for dinner. The potatoes are first boiled, then smashed into little discs before pan-frying… creamy soft insides with crispy crunchy outsides- my fave. And the spice blend makes ’em smoky and savory… yummm.
Serves 2
INGREDIENTS
Baby Dutch potatoes, about 10
1/4 tsp smoked paprika
1/4 tsp ancho chile pepper
1/4 tsp garlic powder
1/4 tsp thyme
1/4 tsp salt
1/8 tsp adobo spice blend
1/8 tsp cumin
1/8 tsp paprika
1/8 tsp pepper
olive oil, couple tbsp
optional, sautéed pasilla peppers and onions
DIRECTIONS
Boil potatoes for about 15 minutes, until cooked
When done, rinse in a colander under cold water to cool potatoes
Meanwhile, mix all spices in a bowl and set aside
If making onions and peppers, heat over medium heat with olive oil and a little salt
Cook for about five minutes, until soft
Remove onions and peppers, but keep oil to use for potatoes
(you may need to add a little more)
Using a measuring cup or other flat-bottomed object (or hands if want), smash each potato
(I rubbed a little oil on the bottom of the cup to prevent it from sticking)
Place potatoes in pan and sprinkle with spice blend
Cook over medium heat for about 5 minutes, until potatoes have lightly browned
Flip and repeat- sprinkle with spice and cook until brown & crisp
Serve, sprinkle with onion/pepper, and chow down…
Yumm, I want more right now… this is making me hungry haha
